¼ cup walnuts 1 clove garlic, peeled and coarsely chopped Pinch of coarse salt 2 tightly packed cups small basil leaves 1 tightly packed cup fresh Italian parsley leaves 1 tbsp. fresh marjoram leaves ½ cup grated pecorino sardo or parmigiano-reggiano 6 tbsp. extra-virgin olive oil
1. Using a mortar and pestle or food processor, make a paste of the walnuts, garlic, and salt.
2. Wash and dry the basil leaves, then add them to the walnut–garlic mixture, a little at a time, grinding to a smooth paste. Gradually add parsley leaves, marjoram leaves, grated pecorino sardo or parmigiano-reggiano, and olive oil.